Sticky onion & cheddar quiche

Sticky onion & cheddar quiche

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(84 ratings)

Prep: 40 mins Cook: 40 mins


Slices into 8
A crisp pastry case and a just-set creamy filling, quiche is a good solution to any meal dilemma from dinner parties, suppers, picnics and even afternoon tea

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal567
  • fat44g
  • saturates26g
  • carbs33g
  • sugars5g
  • fibre2g
  • protein11g
  • salt0.72g
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  • 25g butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 500g small onion, (about 5 in total), halved and finely sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 egg



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 284ml pot double cream
  • 140g mature cheddar, coarsely grated

For the pastry

  • 280g plain flour, plus extra for dusting



    Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

  • 140g cold butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…


  1. To make the pastry, tip the flour and butter into a bowl, then rub together with your fingertips until completely mixed and crumbly. Add 8 tbsp cold water, then bring everything together with your hands until just combined. Roll into a ball and use straight away or chill for up to 2 days. The pastry can also be frozen for up to a month.

  2. Roll out the pastry on a lightly floured surface to a round about 5cm larger than a 25cm tin. Use your rolling pin to lift it up, then drape over the tart case so there is an overhang of pastry on the sides. Using a small ball of pastry scraps, push the pastry into the corners of the tin (see picture, above left). Chill in the fridge or freezer for 20 mins.

  3. Heat oven to 200C/fan 180C/gas 6. While the pastry is chilling, heat the butter in a pan and cook the onions for 20 mins, stirring occasionally, until they become sticky and golden. Remove from the heat.

  4. Lightly prick the base of the tart with a fork, line the tart case with a large circle of greaseproof paper or foil, then fill with baking beans. Blind-bake the tart for 20 mins, remove the paper and beans, then continue to cook for 5-10 mins until biscuit brown.

  5. Meanwhile, beat the eggs in a bowl, then gradually add the cream. Stir in the onions and half the cheese, then season with salt and pepper. Carefully tip the filling into the case, sprinkle with the rest of the cheese, then bake for 20-25 mins until set and golden. Leave to cool in the case, trim the edges of the pastry, then remove and serve in slices.

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Comments (91)

dwatson27's picture

used ready made pastry. A lovely tasty dish enjoyed by all at a family get together! Used half red and half white onions. Another favourite recipe!

allyxford's picture

First time I've made quiche and it was gorgeous. Used red onions instead and it went down a storm with the girls I work with. I'll never buy quiche again!

idtaken's picture

Have just made this quiche and it looks great. Can anyone tell me if I can freeze it?

zedkay's picture

Divine! I used ready made pastry, and red onions, that I allowed to cook on VERY low heat for half an hour or so. I thought it might be heavy because of the double cream, but it wasn't at all.

adythecook's picture

Should have been 5*

adythecook's picture

Made this yesterday while girls and wife were out,I found the pastry a little bit of a challenge but everything else was fine. When the girls came back the pie was eaten with gusto,I will make it again,I've been told..

princessumpalumpa's picture

I make these 4 at a time, scoff one while it's warm, 1 for the fridge, 1 for the freezer and one for my dad!
A bit of a faff but well worth it.

kfurber's picture

Considering this was the first quiche I'd ever made. And the first pastry I'd made since school cookery classes. I was pleased with how easy the recipe was to follow and completely blown away by how delicious the filling was. Made it for a cold buffet and it was all eaten :)

Pinot Grigio's picture

I agree with other GoodFoodies here, this quiche is so delicious, easy to make, perfect for dinner or lunch. I made it with onion, but I tried with broccoli as well, it turned out yummy!!

thebays's picture

used this recipe many times, for dinners and buffet food for parties, everyone loves it, just amazing.

ciaratanner's picture

This was an amazing recipe but I changed half the cheese for Stilton and added 2 rashers of chopped bacon. This went down a treat with family. Will be doing again with broccoli and a lovely crumbly cheese x

frannylou's picture

Made this as part of a family buffet lunch. I started the day before and cooked my onions off for a good 30 mins so they were really sweet and soft. I also brushed the base of my pastry case with beaten egg which keeps it nice and crisp, before baking it blind. All in all a very tasty quiche with great results. There was also enough to make 2 small individual ones that I gave away!!

honeypossums's picture

delicious! first time making a quiche and it came out perfect.

gracieg's picture

I made this quiche having never made a quiche before. I used ready made pastry. It was amazing! I sold it on my refreshments stall at the school fayre and everyone loved it. It was delicious. It set perfectly so I could cut it into portions. Fab, will be making it again in the future.

mrsbee2389's picture

This turned out really well, but was very rich so couldn't eat too much, I would like to know how to tone this down as the flavours were really lovely.

sellierose's picture

This is lovely, my Dad is a bit funny with onions so I was unsure if he'd be alright, but because you cook them for so long it was fine! Will defo make again, for a picnic or a barbecue!

susanna0195's picture

With this recipe i added a teaspoon of sugar and a tablespoon of balsamic vinegar to the onions to make them have something extra. This is a recipe i make alot and it always goes down well.

natalie30's picture

I've just made this quiche and it's turned out beautifully! I've never made a quiche before and have never made pastry before but it's turned out brilliantly. It tastes gorgeous and I'll definitely be making it again :)

cakeanyone's picture

Really lovely recipe! There was loads of pastry left over though because we prefer a thinner crust so would use 200g flour/100g butter in future. Also, mixed all the cheese in with the mixture as my daughter doesn't like things too 'eggy' which worked brilliantly.

peppergarth's picture

Simply deicious. Easy to produce although a bit time consuming. It did not quite come out looking like the photo as it looks like the one in the photo did not have half the cheese spread on top. I think ours looks better. I give it 10 out of 10. Will definately make again. We had ours with a spoonful of home made chillie jelly.


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